Deluxe Pumpkin Rum Pie
I love this pie, it sets up beautifully when baked, I baked mine in an 11 x 7-inch baking pan with a graham cracker crust, and that worked out really well. If you like more spice then increase the spices slightly, increase the rum also to taste.
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INGREDIENTS
Nutrition- 1(9 inch) unbaked deep dish pie shells (can use a 10-inch pie shell also)
- 2cups canned pumpkin puree
- 2⁄3cup brown sugar
- 1⁄2cup white sugar
- 1tablespoon flour
- 1⁄2teaspoon salt
- 1 1⁄2teaspoons cinnamon
- 1⁄2teaspoon nutmeg
- 1teaspoon ginger
- 1⁄2
- 1
- 1
- 2large eggs
- 3 -4tablespoons rum
- 2teaspoons vanilla
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DIRECTIONS
- Set oven to 400 degrees.
- Prebake the pie crust for 8 minutes, with the edges covered with foil.
- In a bowl, whisk together all ingredients, and pour into prebaked pie shell.
- Bake for 45 minutes (the center should be a little wobbly, but set.).
- Let cool to room temperature, then refrigerate for 4 or more hours (overnight is good).
- Serve with whipped cream.
- Cover and refrigerate any leftovers.
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